On a baking sheet, arrange bread pieces in one layer; toast them very lightly 20 minutes.

Transfer them to a large bowl. In a large skillet, melt margarine and sauté onions, shallots, celery, sage and thyme over medium heat for 10 minutes or until vegetables are softened.

Coarsely chop chestnuts.

Add chestnuts and optional dried cranberries, and sauté an additional 2 minutes. Add this to the bread pieces, tossing mixture well. Stir in chicken or turkey broth along with salt and pepper to taste.

Bake in a covered casserole dish for 15 minutes. Uncover and bake an additional 15 minutes.